Sauté pan - Casseroles

The rondeau, also known as the "casserole", is a type of pan or pot used in cooking for slow cooking and the preparation of stews, soups, stews and other preparations. The roundel is characterized by its round shape and straight sides, which offer a large cooking capacity and a uniform heating surface. They are often made of enamelled cast iron or stainless steel.

Some common features of roundels and styles include:

Materials:

Enamel cast iron: Enamel cast iron roundels are popular for their ability to retain and spread heat evenly. The enamel offers a natural non-stick surface and facilitates cleaning.

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KUHN-RIKON - - Sauté Pan — KUHN-RIKON

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... They are available in a variety of colors and patterns.
Stainless steel: Stainless steel roundels are durable, corrosion resistant and easy to maintain. They are appreciated for their high thermal conductivity.
Sizes: The roundels are available in different sizes to meet various culinary needs, ranging from small versions of about 2 to 3 liters for individual portions to 10 liters or more for professional cooking.

Lid: The roundels often come with a matching lid, which helps keep moisture and aromas inside while cooking. Some lids have handles for easy handling.

Handles: The roundels are equipped with two side handles, usually in cast iron or stainless steel, to allow easy and secure handling.

For European manufacturers of roundels, here are some well-known brands:

Le Creuset

Staub

De Buyer

Mauviel

Sauté pan - Casseroles

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